Brassica oleracea cv.
Kale Sprouts, which are commercially available as Kalettes®, are a crossing of Brussels sprouts and kale. They are available in different colours and taste like mild Brussels sprouts with a nutty note.
Kale Sprouts are in season from autumn to spring.
Popular name(s): Kalette, Kale Sprouts, Flower Sprouts
Family: Brassicaceae
Edible: Can be eaten raw, blanched or cooked.
Season: Autumn to spring (October to March in central Europe)
Store: Can be stored in the vegetable drawer of the fridge for up to seven days. Can also be frozen, but then loses some of its bite.
Preparation
![Kalettes with olive oil and walnuts](https://plantsam.com/wp-content/uploads/2024/02/Kalettes-with-olive-oil-and-walnuts.webp)
Kalettes can be finely chopped (like endive) and added raw to a green salad.
They taste great when salted and then deep-fried in an air fryer at 392 °F (200 °C) for about five minutes. The outer leaves are crispy and the hearts are still firm to the bite.
Categories: Fruit & Vegetables |